Spring Pink Crostini
Topped with thin slices of avocado, pink peppercorns, and watercress, these mini avocado toasts are the perfect appetizer for spring gatherings and holiday celebrations.
1 large baguette, cut into 1/2-inch diagonal slices
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
3/4 cup sour cream
4 tablespoon Dijon mustard
Grated zest of 1 lemon
2 Hass avocados, halved, pitted, and thinly sliced
Pink peppercorns for garnish
Watercress for garnish
Preheat the oven to 350°F. Arrange the baguette slices in a single layer on a baking sheet; brush both sides with olive oil and season lightly with salt and freshly ground pepper. Bake until golden, 10 to 15 minutes. Let cool completely.
In a small bowl, stir together the sour cream, Dijon mustard, lemon zest, and pepper to taste. Spread the sour cream mixture on each baguette slice.
Top the baguette toasts with the avocado slices and garnish with pink peppercorns and watercress.